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Bang Bang Chicken Recipe

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★★★★★

4.2 from 83 reviews

Bang Bang Chicken is a crispy, flavorful dish featuring tender chicken coated in a crunchy panko crust and tossed in a spicy-sweet bang bang sauce made from mayonnaise, Thai sweet chili sauce, Sriracha, and honey. This quick and easy recipe yields a perfect balance of creamy, spicy, and savory flavors ideal for a satisfying meal.

Ingredients

Scale

Bang Bang Sauce

  • 1 cup (232 g) mayonnaise
  • ½ cup (132 g) Thai sweet chili sauce
  • 1 teaspoon Sriracha, or more to taste
  • 2 tablespoons honey

Chicken and Coating

  • 1 ½ pounds boneless skinless chicken tenderloins
  • 1 cup (245 g) buttermilk
  • ¾ cup (94 g) all-purpose flour
  • ½ cup (64 g) cornstarch
  • 1 large egg, room temperature
  • 1 tablespoon Sriracha
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ⅛ teaspoon cayenne pepper (optional)
  • 2 cups (216 g) panko breadcrumbs, plain
  • Canola oil, for frying
  • Parsley, chopped, for garnish

Instructions

  1. Prepare Bang Bang Sauce: In a small bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well until smooth and set aside for later use.
  2. Make the Chicken Batter: In a medium bowl, whisk together buttermilk, all-purpose flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and cayenne pepper until fully combined. Add the chicken tenderloins and toss thoroughly to coat them evenly in the batter.
  3. Coat Chicken with Panko: Spread the panko breadcrumbs on a shallow plate. Working one piece at a time, remove chicken from the batter, shaking off any excess, then dredge it in the panko breadcrumbs, pressing gently to adhere. Place coated chicken on a clean plate and repeat for remaining pieces.
  4. Heat Oil for Frying: Pour about an inch of canola oil into a large skillet and heat over medium-high heat until the oil reaches 365°F (185°C).
  5. Fry Chicken: Fry the chicken in batches to avoid overcrowding, cooking each piece for 2-3 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Maintain oil temperature at 365°F between batches.
  6. Drain and Serve: Transfer fried chicken to a paper towel-lined plate to absorb excess oil. Then, drizzle the bang bang sauce over the chicken, garnish with chopped parsley, and serve warm.

Notes

  • Ensure the oil temperature stays consistent at 365°F to achieve a crispy exterior without absorbing too much oil.
  • You can adjust the heat level by increasing or decreasing the amount of Sriracha in the batter and sauce.
  • For extra spice, include the cayenne pepper in the batter; omit for milder taste.
  • This dish is best served immediately to enjoy the crispiness of the coating.
  • Substitute chicken tenderloins with chicken breasts cut into strips if preferred.

Keywords: Bang Bang Chicken, crispy chicken, spicy chicken, fried chicken, panko crust, easy chicken recipe, Asian-inspired chicken

Find it online: https://epicrecipebox.com/bang-bang-chicken-recipe/